Category: Soups

This tomato basil soup recipe is a light, healthy, and delicious vegetarian dinner that comes together quickly on busy nights!  Add protein: chunks of chicken, can of tuna, bacon bits, grated cheese, what is the cooked ground beef doing in the back of the fridge?
Ingredients:

• 1 Tab olive oil
• ½ c chopped onion (Use frozen, they are already transparent)
• 2 tsp minced or pressed fresh garlic (about 2 large cloves)
• 3 (14.5 oz) cans diced tomatoes, not drained
• 2 c vegetable broth (or sub with chicken broth)
• 2 Tab brown sugar
• Kosher salt and ground black pepper, to taste
• ½ c sour cream or cream or half-and-half, at room temperature
• ¼ c  fresh basil (or 1 tablespoon of dried basil in a pinch)
• 1 c red wine

Directions:

1. In a large pot, heat olive oil over medium-low heat.
2. Add onion.
3. Sauté until tender, about 3-5 minutes.
4. Add garlic and cook until fragrant, about 30 more seconds.
5. Transfer onions to your smoothie blender.
6. Add  broth, and brown sugar to the pot.
7. Heat on medium burner.
8. Blend the onions and tomatoes, one can at a time, until pureed.  (or not for a really quick soup.)
9. Add to the soup pot
10. Bring the soup to a boil.
11. Reduce the heat to low.
12. Simmer (uncovered) over low heat for about 15 minutes.
13. Place basil in blender
14. Add 1/2 c wine.
15. Blend until smooth.
16. Add to soup pot.
17. Add the rest of the wine (if you didn’t drink it!)
18. Stir in the cream until well combined.
19. Serve warm.
20. Garnish each bowl with grated Parmesan cheese and fresh basil, if desired.

Servings: 8-9 cups
Source:  Based on theseasonedmom.com/ Blair Lonergan with alterations by Ginger

Notes:

1. Start with room temperature cream (rather than cold cream). Room
   temperature cream or half-and-half is less likely to separate or curdle when added to the hot soup.
2. Don’t use milk in lieu of the cream or half-and-half. Milk doesn’t have
   enough fat to yield the same rich, creamy flavor and texture.  (or add 2 Tab butter.)
3. Don’t omit the sugar. It’s important to use sugar in tomato recipes in
   order to balance the acidity of the tomatoes. The end result is a more
   complex, richer tomato flavor.
4. The total amount of seasoning necessary will depend on the saltiness of
   your broth. Taste the soup as you’re cooking it and season with salt and
   pepper as you go. This is a matter of personal preference, so you can make
   your soup as salty (or not) as you like.
5. Use an immersion blender (or a regular blender in batches) to puree the soup until it reaches the desired consistency. You can leave some chunks of tomatoes, or make it completely smooth.
6. I wonder what it would taste like with a teaspoon of curry powder?

 

This soup is super simple to make. Brown the ground beef. Open a bunch of cans and dump. Bring the mixture to a boil and simmer for 15 to 20 minutes. Easy peasy!  I added a can of diced tomatoes because I wanted to.

Ingredients:

1½ lb lean ground beef
1 (15-oz) can pinto beans, , drained and rinsed
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, drained
1 (16-oz) jar salsa
1 (1-oz) package ranch dressing mix
1 (1-oz) package taco seasoning
4 cups unsalted beef/chicken broth
Fritos for garnish

Directions:

1. In a Dutch oven, cook ground beef until no longer pink.
2. Drain fat.
3. Add remaining ingredients.
4. Bring to a boil.
5. Reduce heat and simmer for 15 to 20 minutes.
6. Top with Fritos

Serves:  6
Source:  Plain Chicken

Can substitute ground turkey for the ground beef in the soup.
Here is our recipe for Homemade Ranch Dressing Mix: https://www.plainchicken.com/homemade-ranch-dressing-mix/
Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
Here is our recipe for Homemade Salsa: https://www.plainchicken.com/superior-grill-salsa/
You can substitute a jar of Rotel diced tomatoes and green chiles for the salsa.  Add an extra cup of broth if you use Rotel.

I count five ingredients, but it’s still quick and easy.  Makes you think of adding corn, or broccoli, or cooked ground beef, or diced chicken, or, or, or.  

Ingredients:

• 4 Tab butter (57g)
• ½ a large onion, cut into large wedges
• 1 (28-ounce) can whole peeled or crushed tomatoes.
• 1 ½ c water, low sodium vegetable stock, or chicken stock
• ½ tsp fine sea salt, or more to taste

Directions:

1. Melt the butter over medium heat in a Dutch oven or large saucepan.
2. Add onion wedges, water/stock, tomatoes with their juices, and 1/2 teaspoon of salt.
3. Bring to a simmer.
4. Cook, uncovered, for about 40 minutes.
5. Stir occasionally and add additional salt as needed.
6. Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is nice. An immersion blender does make quick work of this, or you can use a blender, but not a food processor.

Serves:  2 to 3
Source:  inspiredtaste.net/27956/easy-tomato-soup

Note:
If using a blender, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.
Even better, make the soup earily and let cool before blending.
Fresh tomatoes: Use 10 to 12 medium tomatoes (2 pounds). No need to peel them, everything is blended in the end.
Vegan tomato soup: Substitute the butter for plant-based butter or extra virgin olive oil.
For tomato basil soup: Add a handful of fresh basil before blending the soup.
Make creamy tomato soup: After blending, add a splash of cream or sour cream.

Confession:  A little garlic and sugar improve the flavor.

 

It’s tomato season! This homemade tomato soup is made with garden fresh tomatoes, basil, and garlic for the ultimate dreamy soup. Serve this up with a toasty grilled cheese for the ultimate nostalgic dinner!  Live on the wild side – add crumbled bacon.

Ingredients:

• 3 1/2 pounds fresh tomatoes
• 1 full garlic head (about 6 cloves), peeled and smashed
• 1 white onion, roughly chopped
• 1 teaspoon salt
• 3 Tab olive oil
• 1 large handful of basil leaves
• 2 c chicken or vegetable broth
• 2 Tab cream (optional) fresh or sour

Directions:

1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Place the tomatoes, garlic, and onion pieces on your prepared sheet.
4. Sprinkle with salt and pepper,
5. Drizzle with olive oil.
6. Place in the oven for 1 hour or until the tomatoes are roasted all over and aromatic.
7. Remove from the oven.
8. Optional – remove the tomato skin.
9. Place in a large pot or dutch oven with vegetable broth and basil.
10. Cook over medium heat for 5 minutes.
11. Use an immersion blender to blend to your desired consistency. If you like
    chunks of tomatoes remaining, feel free to leave it a little chunky, or blend all the way to a creamy consistency.
12. Simmer for 10 to 15 minutes or until the soup has reduced slightly. This will help the flavor deepen!
13. If using, add the cream.
14. Stir to mix.
15. Serve hot with fresh croutons and parmesan cheese, or serve up with a toasty grilled cheese. Enjoy!

Serves:  4
Source: Based on bromabakery.com/Ssrsh Crawford
Notes:
You can leave your tomatoes whole to roast them, or halve them and place them flat side down so they aren’t rolling around. Either will work!

1.  If you don’t have an immersion blender, you can also transfer the soup to a high powered blender or food processor and blend! Simply place back in the pot after blending and follow the rest to directions.
2. Or, you can blend the roasted tomatoes, onion, garlic and basil before you add it to the broth.
3. If you have a thing about tomato seeds, take them out before yolu roast the tomatoes.
4. Cheat!  If the tomatoes are not really summer tomatoes, add a can of tomato lpaste.

Creamy beef tomato soup with noodles is a hearty, easy, and family friendly one-pot meal!
Ingredients:

• 1 lb. ground beef (or sub with Italian sausage)
• 1 small yellow onion, diced (about 1 c total)
• 1 clove garlic, minced or pressed (about 1 teaspoon total)
• 1 (24 ounce) jar marinara sauce
• 4 c chicken broth or beef broth
• 1 (15 ounce) can tomato sauce
• 1 tsp brown sugar (optional)
• 1 tsp dried basil
• ½ tsp dried oregano
• ½ tsp kosher salt, plus more to taste
• ¼ tsp ground black pepper
• Crushed red pepper flakes, to taste (optional)
• 1 c (about 3 ½ – 4 ounces) uncooked small pasta, such as small shells,
  elbow macaroni, ditalini, or mini wagon wheels
• 4 oz (half of a block) cream cheese, diced into cubes and softened at
  room temperature

Directions:

1. Heat a large soup pot or Dutch oven over medium-high heat.
2. Add the beef and onion.
3. Sauté until the meat is no longer pink and the onion is translucent, about 5-7 minutes.
4. Add the garlic and cook, stirring constantly, for 1 more minute.
5. Drain off the excess grease.
6. Stir in the jar of marinara sauce, broth, tomato sauce, brown sugar, basil, oregano, salt, pepper, and red pepper flakes.
7. Bring the liquid to a simmer.
8. Add the pasta.
9. Simmer until the pasta is al dente, according to package directions.
10. Stir occasionally to prevent sticking.
11. Adjust the heat as needed to maintain a gentle simmer.
12. Remove the pot from the heat.  Important – before you add the cream cheese.
13. Add the cream cheese.
14. Whisk until the cheese melts smoothly into the hot broth, about 3-5 minutes.
15. Ladle into bowls.
16. Garnish with chopped fresh herbs and grated Parmesan cheese, if desired.
17. Garnish with plenty of freshly grated cheese or chopped fresh herbs for an extra flavor boost

Serves: 6  for dinner,  10 for lunch
Source: theseasonedmom.com/ Author Blair Lonergan

Notes:
Here is what I really did.  A recipe is just a suggestion!

1. Put a large soup pot on the stove and turn on  medium-high heat.
2. Add the beef and start chopping the too old onion .  Forage freezer for more onion.  Add some red onion I found.
3. Sauté the meat/onion while I gather everything else.  Stir once or twice.
4. Add  garlic from a jar. and cook, stirring constantly, for 1 more minute.
5. Drain off the excess grease.
6. Stir in the 2/3 of a jar of marinara store brand tomato basil sauce I found in the freezer, broth, tomato sauce, brown sugar, basil, oregano, salt, pepper, and red pepper flakes.  Make up for the missing sauce with old store brand cocktail sauce from the back of the fridge.
7. Bring the liquid to a simmer. boil
8. Add the pasta.
9. Ajust heat to simmer. Simmer until the pasta is al dente, according to package directions.  No package, just a plastic bag.
10. Stir occasionally to prevent sticking.
11. Adjust the heat as needed to maintain a gentle simmer.
12. Remove the pot from the heat.
13. Add the cubed cream cheese.
14. Whisk stir until the cheese melts smoothly into the hot broth, why dirty another tool.
15. Ladle into bowls freezer containers.
16. Garnish with chopped fresh herbs and grated Parmesan cheese, if desired.
17. Garnish with plenty of freshly grated cheese or chopped fresh herbs for an extra flavor boost. Save out one bowl for lunch.

Roasted Fresh Tomato Soup is the perfect way to use up a glut of fresh tomatoes and requires just a handful of other pantry staples.  Obvioudsly I consider a recipe a suggestion – see substitutions.  However, it was a decent soup, especially when I added a scoop of sour cream.
If, by not using mid-summer ripe tomatoes, the soup tastes off, try adding a can of tomato paste.

Ingredients:

• 2 lbs fresh tomatoes – really ripe, mid-summer ripe (ok, they were February tomatoes)
• 2 Tab avocado oil (used vegetable oil)
• 1 Tab unsalted butter (used salted butter)
• 1 ¼ c diced sweet onion  (I used diced frozen onions)
• 6 cloves garlic minced (I used the stuff in a ar 1 tsp=1 clove)
• 2 c vegetable broth (you know I used chicken broth)
• ½ c chopped fresh basil (It’s the middle of winter – use dried)
• 2 tsp salt (1 tsp because the butter has salt)
• 1 tsp granulated sugar
• ½ tsp black pepper
• ½ tsp smoked paprika

Directions:

1. Preheat oven to 450° .
2. Line a large sheet pan with parchment paper.
3. Cut tomatoes in quarters.
4. Place on the prepared baking sheet in a single layer.
5. Drizzle with the oil.
6. Bake in the preheated oven for 30 minutes.  Let the tomatoes get slightly blistered and golden around the edges. (You could throw onions and garlic in oven to roast as well. )
7. Remove from oven.
8. Set aside to cool slightly.
9. Add the butter to a medium Dutch oven or soup pot.
10. Melt over medium heat.
11. Add the onions and saute for 4-5 minutes, or until translucent and starting to brown.
12. Add the garlic and saute another minute.
13. Add the broth, basil, salt, sugar, pepper, smoked paprika, and roasted tomatoes to the pot.
14. Stir to combine.
15. Bring to a simmer.
16. Once simmering, cover and cook at a low simmer for 30 minutes.
17. After 30 minutes, remove from heat.
18. Let cool for 30 minutes.
19. Blend the soup using an immersion blender until smooth. Alternatively, you can batch blend it in a regular blender. A food processor does not do the job.
20. Reheat or freeze.
21. Serve!

Servings: 4 cups
Soure:  Megan Byrd – theoregondietitian.com

Serving Notes:
Poured over cooked grains. Ladle over a scoop of quinoa, brown rice, or farro for a heartier veggie-packed bowl.
Higher Fiber & Protein – Blend in 1 cup of cooked white beans or red lentils for extra protein and fiber without altering the flavor much.
Top with extras. Swirl in a spoonful of Greek yogurt, coconut cream, or crème fraîche, and top with fresh basil, cracked black pepper, some crunch croutons, and/or a drizzle of olive oil.
Extra Creamy – Stir in ½ cup of heavy cream, half & half, or canned coconut milk after blending for an extra rich, velvety finish.
Strain through a fine mesh sieve if you prefer ultra-smooth soup.
Roasted Tomato Red Pepper Soup – Add a quartered and seeded red bell pepper to the roasting pan with the tomatoes for subtle sweetness.

Substitutions:
Fresh Tomatoes – Canned whole tomatoes can be used, but leave the sauce they’re packed in for the soup base. Rather than quartering them, split them open and lay them flat.
Avocado Oil – Canola oil is a less expensive but still relatively heart-healthy option. You can also use any neutral oil you have on hand.
Unsalted Butter – Use salted butter.   Simply reduce the amount of salt.
Sweet Onion – Red onions or shallots are pretty close substitutes!
Raw Garlic – feel free to use the minced jarred kind. In a pinch, you can swap in ¼ teaspoon of garlic powder per clove of fresh.
Vegetable Broth – Chicken broth, turkey broth, or beef broth can also be used, but the tomato basil soup won’t be vegetarian if you do.
Fresh Basil – Dried basil can be used if needed. Use a third as much as you would fresh, as the flavor is more concentrated.
Granulated Sugar – Brown sugar works, too!
Smoked Paprika – Ground chipotle powder has the same smoky undertone, but adds a pop of spicy heat.

 

This is a soup that encourages modification.  First of all, serve it cold or hot.  Secondly vary the topping – croutons, crispy onions, grated cheese, bay shrimp, diced chicken, sliced green onions, and don’t forget bacon bits.  Go even farther – red wine vinegar, soy sauce, curry powder, garlic salt, – go for it!
PS It was ok with less lemon and no half and half.

Ingredients:

• 3 c tomato juice
• 1 c sour cream
• 1 1/2 tsp Worcestershire sauce
• 2 Tab lemon juice
• dash hot pepper sauce
• salt and pepper
• 1 tsp lemon zest
• 1/2 c half and half
• whipped or sour cream

Directions:

1. Add tomato juice gradually to sour cream, blending thoroughly.
2. Beat in the Worcestershire sauce, lemon juice, hot pepper sauce, salt and pepper to taste, lemon peel and half and half.
3. Chill thoroughly.
4. Serve in chilled soup cups.
5. Top with whipped or sour cream

Serves:  4-6

Source:  A small, aged newspaper clipping.

If Garfield made soup, he’d make this soup.  Of all the wildly popular American takes on Italian cuisine (spaghetti and meatballs; fettuccine Alfredo; chicken Parmesan), the latest to go viral is lasagna soup, thanks to one TikTok user with a Lego set and a thing for pasta. It retains everything you love about lasagna — the tomatoey marinara, spicy Italian sausage, soft sheets of pasta and milky ricotta cheese — and simmers it together with chicken stock to create the red sauced comfort food of your dreams.

Ingredients for the soup:

• 2 Tab olive oil
• 1 lb sweet Italian sausage, casings removed
• 3 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 1/2 c dry white wine
• 1 14.5-oz. can whole plum tomatoes, crushed by hand
• 2 c. low-sodium chicken broth
• 1 tsp. dried oregano
• 1/2 tsp. kosher salt, plus more to taste
• Pinch of red pepper flakes
• 6 lasagna noodles, broken into 1- to 2-inch pieces
• 4 c baby spinach
• 1/4 c fresh basil, chopped
• Italian bread, for serving

Ingredients for the ricotta dumplings:

• 1 c fresh ricotta cheese
• 1/2 c freshly grated parmesan cheese, plus more for topping
• 1/4 c fresh basil, shopped
• 1/4 tsp kosher salt
• Black pepper, to taste

Directions:

Make the soup:

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes.
3. Add the garlic and onion and cook until softened, 3 to 4 minutes.
4. Add the wine, bring to a simmer and cook until reduced and syrupy, 2 to 3 minutes.
5. Add the tomatoes, chicken broth and 3 cups water to the pot and bring to a simmer over medium heat.
6. Stir in the oregano, salt and red pepper flakes.
7. Bring to a simmer and cook until slightly thickened, about 7 minutes.
8. Add the lasagna noodles and cook until just al dente, 6 to 7 minutes.
9. Stir in the spinach and basil and cook until the spinach is wilted, about 3 minutes. Season with salt, if needed.

Make the ricotta dumplings:

1. Stir together the ricotta, parmesan, basil, salt, and a few grinds of pepper in a small bowl.
2. Ladle the soup into bowls and dollop the ricotta dumplings on top (about 2 tablespoons per dumpling).
3. Top with an extra sprinkle of grated parmesan.
4. Serve with bread.

Serves:  4 – 6

Ree Drummond,  published: Jan 31, 2023